Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, garlic salt and1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 22-24 min.

While potatoes roast, halve cucumber lengthwise, then cut into 1/4-inch half-moons. Peel, then thinly slice shallots. Finely chop apricots.

Whisk together vinegar, half the dijon, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add cucumbers and half the shallots. Season with salt and pepper, toss to combine. Set aside.

Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, turning occasionally, until cooked through, 7-8 min. Transfer chicken to a plate and cover with foil to keep warm.

Heat the same pan over medium-low. When hot, add garlic puree and remaining shallots. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water (dbl for 4 ppl), then apricot spread, apricots and remaining Dijon. Cook, stirring often, until glaze reduces slightly, 4-5 min. Remove the pan from heat and add 3 tbsp butter (dbl for 4 ppl). Stir until butter melts, 1 min. Season with salt and pepper.

To dressing, add spinach. Toss to combine. Divide chicken, potatoes and salad between plates. Spoon apricot glaze over chicken.